Harissa Spiced Chicken Broth Pot


The perfect winter warmer. Packed full of lovely veg, chargrilled chicken, freekah and chickpeas, this spicy harissa broth packs a real punch!

For the broth

We make our own vegetable broth, but you can buy good quality vegetable stock and simmer it down with garlic, cumin and a cinnamon stick, for a rich, homemade tasting shortcut.

 

To assemble, you will need:

  • 50g drained chickpeas
  • 30g uncooked freekah
  • 1/2 tsp harissa paste
  • 2 tsp sundried tomato paste
  • juice and zest of 1/2 a lemon
  • large pinch of cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ginger puree
  • a small handful of spinach
  • 1 carrot, spiralised or made into ribbons using a vegetable peeler
  • a few chunks of roasted butternut squash
  • 1 cooked chicken breast, sliced
  • 1 tbsp chargrilled pepper strips
  • 1 tsp flaked almond and dukkah spice mix
  • 500ml veg broth

 

To make:

  1. First, cook the freekah in boiling water for 35-40 minutes, or until tender (this recipe is just as delicious with giant couscous!)
  2. In a bowl, mix the cooked freekah and chickpeas with the harissa paste, sundried tomato paste, ginger puree, lemon zest and lemon juice
  3. To a nice big soup bowl, add the marinated freekah and top with fresh spinach, roasted butternut squash, spiralised carrot and sliced chicken
  4. Garnish with the chargrilled pepper slices, and sprinkle over flaked almonds and dukkah spice
  5. Pour over the hot broth (sieved to remove the spices), stir well and leave to infuse for a minute or so

Serves One
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